Abstract
In this study, synbiotic goat cheese was obtained by adding free and microencapsulated probiotic bacteria and prebiotics to goat milk. Three types of microcapsules containing Lacticaseibacillus casei and Bifidobacterium longum, fructooligosaccharide and inulin were obtained and these microcapsules were added during the cheese production process. In synbiotic microcapsule added goat cheese, changes in volatile aroma substances and sensory properties during storage (180 days at +4 °C) and the effect of microencapsulation on these changes were determined. Most of the aroma compounds determined during storage in goat cheeses are alcohols and acids, and it is seen that the use of probiotic supplement culture increases the number of aroma compounds in cheese. It was determined that sensory properties of goat cheese are not affected by the use of probiotic supplements, prebiotics, and microencapsulation and was appreciated by the panelists.
Published Version
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